Pour l'amour de la nourriture

for these cupcakes i used boxed chocolate cake mix because i had some handy and wanted to use it up. but i followed a recipe for the frosting and it turned out delicious!

Cookies and Cream Frosting

Ingredients:

• 1/2 cup butter, softened $$
• 1  (16-oz.) package powdered sugar
• 1/3 cup whipping cream
• 1/8 teaspoon salt
• 2 teaspoons clear vanilla extract $
• 15  cream-filled miniature chocolate sandwich cookies, finely crushed $

Directions:

1. To prepare frosting, beat butter at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, alternately with cream, beating at low speed until blended. Add salt and vanilla, beating until blended. Stir in crushed cookies until combined. Beat at high speed 2 minutes or until creamy.
3. Makes 4 cups.

Filling

• 2 cups cubed cooked chicken or turkey
• 1 can Green Giant mixed vegetables
• 2 cans Cream of Chicken Soup
• 1/2 cup chicken broth

Potatoes

• 1 3/4 cups water
• 1 cup milk
• 2 1/4 cup plain mashed potato mix (dry)
• 1 package (1 oz) dry ranch dip mix
• 1 egg, slightly beaten

Directions

1. Heat oven to 375. In a 4-quart saucepan, mix filling ingredients. Cook over medium heat, stirring occasionally, until mixture is bubbly and hot. Spoon into ungreased 13x9 in glass baking dish.
2. In a 2-quart saucepan, heat water to boiling. Remove heat. Add milk. Stir in potato mix and ranch dip mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoor or pipe potato mixture around edges of hot chicken mixture.
3. Bake 25-30 minutes or until potatoes are set and light golden brown.

amorousness8:

Ingredients

• 7 milk chocolate candy bars, chopped
• 20 large marshmallows
• 1/2 cup milk
• 1 container whipped topping
• 1 graham cracker crust

Directions

1. In a large saucepan, combine candy bars, marshmallows, and milk. Cook and stir over low heat until smooth.
2. Remove from heat; cool. Fold in whipped topping. Pour into crust.
3. Cover and refrigerate for 4 hours or overnight.

Ingredients

• 1 cup semisweet chocolate chips
• 1 pkg. (8 oz.) cream cheese, softened
• 1 tsp. vanilla extract
• 1 carton (8 oz.) frozen whipped topping, thawed

Directions

1. In a microwave, melt chocolate chips; stir until smooth. Cool for 20 minutes.
2. Meanwhile, in a small bowl, beat cream cheese and vanilla until smooth; beat in melted chocolate.
3. Fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

Ingredients

• 8 oz. elbow macaroni, cooked
• 1 (12 oz.) can evaporated milk
• 1 1/2 cups whole milk
• 2 large eggs, beaten
• 1/4 cup butter, melted
• 2 (10 oz.) bricks sharp Cheddar Cheese, grated

Directions

1. In a large 4 qt. crock-pot sprayed with cooking spray, mix the macaroni, milk, eggs, butter, and all but 1/2 cup of the cheese. Sprinkle the rest of the cheese over top of mixture. Cook on low heat for 3 hours. Turn off the crock-pot, stir, and serve hot.